Palestinian Preserved Labneh

This delicious Middle Eastern dish is made with homemade cheese, crushed nuts, fresh herbs and plenty of olive oil. Straining reduces the liquid, which in turn helps the yogurt stay good for a longer period of time.

36 oz. plain whole fat yogurt (cow, goat, or sheep)
1 tsp salt
Chopped fresh herbs (optional) 

1/2 c. mixed chopped nuts
Lots of Olive oil

linen cloth
String or zip tie

Combine the salt, yogurt, and fresh chopped herbs if using. Place the cloth in a bowl and lift all the sides of the cloth up around the yogurt. Tie shut with string or hold shut and use the zip tie to close and create a loop with the cloth. Suspend in the fridge over a bowl.

Leave the cheese for 12 hours. Roll the thickened yogurt cheese in to balls an inch across, roll in the chopped nuts and place in a large jar. 

Once all the cheese is rolled cover with olive oil. Cheese keeps for a week. 

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